Marzipan Cream with Boiled Plums

5 from 8 votes
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 2 hours 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 242 kcal


Marzipan cream:

  • 125 ml Milk
  • 70 g Marzipan
  • 1 tbsp Sugar
  • 1 packet Gelierfix
  • 3 cl Almond liqueur
  • 200 ml Cream

Preserved plums:

  • 500 g Plums
  • 6 tbsp Sugar
  • 400 ml Red wine
  • 1 Pc. Orange
  • 1 Pc. Cinnamon stick
  • 3 Pc. Cloves
  • 1 Pc. Bay leaf
  • 2 tbsp Food starch

Mini bundt cake:

  • 70 g Dark couverture
  • 110 g Butter
  • 120 g Ground almonds
  • 30 g Dark cocoa powder
  • 1 tsp Baking powder
  • 3 Pc. Eggs
  • 120 g Sugar
  • 1 pinch Salt


  • 125 ml Cream
  • 125 ml Milk
  • 2,5 tbsp Sugar
  • 2 Pc. Egg yolk
  • 1 Pc. Vanilla pod scraped out

Candied nuts:

  • 15 Pc. Walnuts
  • 2,5 tbsp Brown sugar



  • For the vanilla sauce, briefly bring the milk, cream, sugar and the pulp of the vanilla pod to the boil. Then let the mass cool down.
  • Beat the egg yolks in a bowl until frothy. Gradually stir in the milk mixture. Then tie the whole thing over the water bath at 80 degrees to a rose. Then chill the vanilla sauce until serving.

Candied nuts:

  • Toast the walnuts in the pan and add sugar. Be careful not to burn anything! Let the mixture cool on baking paper.

Marzipan cream:

  • For the marzipan cream, bring the milk, sugar and marzipan to the boil in small pieces and set aside. When the mass has cooled down, add Gelierfix and stir in the almond liqueur.
  • Whip the cream until stiff and fold in the marzipan mixture. Chill until ready to serve.

Mini bundt cake:

  • For the mini Gugelhupf, melt chocolate in the microwave or over a water bath with butter. Stir in ground almonds, eggs, sugar, baking powder and cocoa powder as well as salt and pour the mixture into small bundt cake molds.
  • Bake for about 20 minutes at 160 degrees Celsius. Let the mini bundt cake cool a little before they come out of the mold.

Preserved paws.

  • Wash, core, quarter and set aside the plums.
  • Bring the red wine to the boil with sugar, the juice of an orange, some orange zest, the cinnamon stick, the bay leaf and the cloves. Thicken the stock with flour and then sieve it off.
  • Add quartered plums to the stock and bring to the boil.


  • Put the vanilla sauce on the plate, put the Gugelhupf on top and decorate with candied nuts. Put the cooked plums on a plate and put the marzipan cream next to them.


Serving: 100gCalories: 242kcalCarbohydrates: 27.5gProtein: 2.7gFat: 12.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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